Bloom some garlic, add it to melted butter, put it in the middle of a chicken breast and brush the skin with it also. Cover with a healthy dose of my 7:2:2 spice mix and bake until crispy. With the butter, I feel like Paula Deen. Very yummy ( I swore I would never use that word, but I quoted my wife).

Rating:

I think it was a 5 for my wife. The was great moisture and tenderness. While there’re butter and garlic taste inside, I think I expected a little more garlic taste there.

Notes: This was moister than breasts I have brined. My 7:2:2 seasoning salt was the star of the skin and added so much garlic taste that the inside just didn’t pop as much.

Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry.

Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes.

Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole.

Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.

Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don’t have that then a sprinkle of garlic salt and pepper.

Bake in 400 degrees oven until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.

If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Especially any recipe that has no rating please. Thank You and have a great day.

Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast

Votes: 16 Rating: 3.56 You:

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A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic. Great taste and the moistest roasted chicken you have ever had.

CourseMain Course

CuisineAmerican

Servings

Prep Time

2servings

15minutes

Cook Time

45minutes

Servings

Prep Time

2servings

15minutes

Cook Time

45minutes

Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast

Votes: 16 Rating: 3.56 You:

Rate this recipe!

Print Recipe

A crispy bone-in skin-on chicken breast (AKA split chicken breast) stuffed with butter and garlic. Great taste and the moistest roasted chicken you have ever had.

CourseMain Course

CuisineAmerican

Servings

Prep Time

2servings

15minutes

Cook Time

45minutes

Servings

Prep Time

2servings

15minutes

Cook Time

45minutes

Ingredients

2split chicken breast with ribs removed

1clovesgarlic

1teaspoonvegetable oil

2tablespoonsbutter

to taste 7:2:1 or 7:2:2 seasoning

Servings: servings

Units:

Instructions

Preheat oven to 400 degrees convection. Trim two split chicken breast of any extra fat and trim off rib section if you desire. (not a must and will give you more tasty skin if you keep it). Pat dry

Crush two large cloves of garlic and crush. In a small pan, add one tsp of olive oil over medium-high heat. When hot, add garlic and cook until starting to clear. About 2 minutes

Place 2 T butter in a small bowl and microwave for 10 seconds to soften. Add the cooked garlic.

In the thicker side of the chicken breast, cut a 1-inch slot and then with your finger create a pocket inside the breast without causing another hole

Reserve about a teaspoon of the butter/garlic mixture and then add 1/2 of the remaining mixture to each pocket and spread it around the pocket. Brush the remaining butter mixture on the skin of the breast. Prep a baking pan by lining with aluminum foil and a baking rack sprayed with PAM.

Place on a prepared pan lined with aluminum foil and a rack sprayed with PAM. Season the top with 7:2:2 seasoning. (See link here) If you don't have that then a sprinkle of garlic salt and pepper.

Bake in 400 degrees over until internal temp of 165. About 45 minutes depending on the size of the breast. Allow to set for 10 minutes before serving.

Last Updated July 8, 2016

Nutrition Facts

Butter and Garlic Stuffed Bone-in Skin-on (Split) Chicken Breast

Amount Per Serving

Calories 874Calories from Fat 396

% Daily Value*

Total Fat 44g68%

Saturated Fat 16g80%

Polyunsaturated Fat 8g

Monounsaturated Fat 15g

Cholesterol 348mg116%

Sodium 2303mg96%

Potassium 941mg27%

Total Carbohydrates 1g0%

Dietary Fiber 0.1g0%

Sugars 0.04g

Protein 113g226%

Vitamin A15%

Vitamin C2%

Calcium5%

Iron23%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information are estimates and can vary from your actual results. This is home cooking and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Can’t tell you how awesome this recipe was! I have tried SO many baked chicken recipes, even from the Food TV chefs, and Bon Appetit and Epicurious, yours is by far the best! Thanks so much, can’t wait to try your other recipes!

Nice recipe. I use something similar when making a whole roast chicken. Cooking the garlic first was a nice touch, though. I did the pocket but also covered the chicken in the butter and garlic then sprinkled with the 7:2:2 mixture and baked. I thought the chicken turned out very moist, juicy, and flavorful.

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